The balsamic vinegar has an inky, almost syrupy consistency and is balanced between acidic and sweet, with a rich dried-fruit undertone. Quality this high is best enjoyed straight, drizzled over most any grilled or roasted meat, roasted vegetables, cheeses or garden-fresh tomatoes. Or try as a counterpoint to sweet berries or vanilla ice cream.
This version from Acetaia Leonardi has a government-certified Protected Geographical Indication to verify its authenticity. The family producer been making vinegar since 1871 and is one of the last in Modena, Italy, to grow the same grapes that they use to make their vinegar. Batches are blended, mixing the old with the new for complexity.
We test everything we sell. Here’s how we’d use this.
Quality this high is best enjoyed straight, drizzled over most any grilled or roasted meat, roasted vegetables, cheeses or garden-fresh tomatoes. Or try as a counterpoint to sweet berries or vanilla ice cream.
Family producer Acetaia Leonardi has been making vinegar since 1871 and is one of the last in Modena, Italy, to grow the same grapes that they use to make their vinegar.
Shop AllOn purchases of $149.95+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
#changethewayyoucook
